Southern Style Collard Greens with Smoked Turkey

Although grown year round, collards’ peak season is the first quarter of the year, so the time is now. Although uniquely tolerant of both cold and hot climates, collards (and kale) actually benefit from frost, which causes them to produce sweeter leaves.

Here are just some of its many virtues:
One cup of cooked collards contains 49 calories and 4 grams of protein. They are one of the best non-dairy sources of calcium, surpassing an 8-ounce serving of milk. (This is a tidbit worth posting on the refrigerator, especially for your lactose-intolerant loved ones.)
Collards boast a unique trifecta: Anti-inflammatories in the form of Omega-3 fatty acids (who knew?!) and Vitamin K; Antioxidants in the form of beta carotene, Vitamins C and E and manganese; and detoxifiers in the form of glucosinolates, compounds that are being studied for their abilities to ward off cancer as well as cardiovascular disease.
The only reason not to eat your collards is if you’re taking blood thinners or you’ve got pre-existing gallbladder or kidney issues (collards are a considerable source of oxalates). Everyone else: Jump in that collard pool!

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Southern Style Collard Greens with Smoked Turkey

Prep Time 20 minutes

Cook Time 2 minutes

Total Time 2 hours 20 minutes

Ingredients

• 2 pounds smoked turkey wings necks or tails
• 4 lbs collard greens or 2 bunches
• 6 cups chicken stock
• 3 tablespoons canola oil
• 1/2 cup apple cider vinegar
• 1 large onion sliced
• 4 garlic cloves diced
• 1/2 cup brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon green jalapeno hot sauce
• 1 teaspoon seasoning salt
• 1/2 teaspoon cushed red pepper
• salt & pepper to taste

Instructions

1. Wash, roll, cut and drain greens.
2. Heat Canola oil on med-high heat in a large pot and add sugar and onions cooking until translucent.
3. Combine turkey meat, brown sugar and vinegar and cook until sugar dissolves, stirring continuously.
4. Add the collard greens and toss to coat the collard greens with the vinegar mixture. Add the chicken stock and green hot sauce and red pepper flakes. Season the collard greens with sea salt and freshly ground pepper to taste.
5. Cover and allow greens to simmer and reduce the heat to low.
6. Cook greens until they have reached desired tenderness, approximately 2 hours until.
7. Remove turkey meat and separate from the bones and shread the meat into bite sized pieces. Discard the bones and skin and add the meat back in with the collard greens and stir.
8. Season the collard greens taste with sea salt, freshly ground pepper and serve.